Sweet Khichudi Recipe – Mitha Khichudi (A Traditional Indian Delight)
Mitha Khichudi, a delightful dish made with yellow mung dal and rice, holds a special place in the offerings at Jagannath Temple as part of the Chappan Bhog. This fragrant, mildly sweet dish is prepared without onions and garlic, making it a perfect choice for those who follow a satvik diet. The addition of whole spices like cloves, cinnamon, and cardamom, along with cashews and raisins, elevates the flavor, creating a dish that is both comforting and full of rich taste. This sweet khichudi is commonly served with a side of meetha daali (sweet dal), and itโs often offered as prasad during religious ceremonies or enjoyed as a meal on festive occasions.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients for Mitha Khichudi
| Ingredient Name | Quantity |
|---|---|
| Rice | 1 cup |
| Yellow Mung Dal | 1/2 cup |
| Cloves | 5 pieces |
| Cinnamon (small piece) | 1 small piece |
| Bay Leaf | 1 leaf |
| Green Cardamom | 4 pods |
| Sugar | 1 tbsp |
| Turmeric Powder | A pinch |
| Nutmeg Powder | A pinch |
| Salt | To taste |
| Cashews | 1 tbsp |
| Raisins | 1 tbsp |
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Instructions for Preparing Mitha Khichudi
-
Soaking the Rice and Dal:
Begin by thoroughly washing the rice and mung dal. Once washed, soak them together in water for about 30 minutes to ensure they cook evenly and soft. -
Heating Ghee and Spices:
In a kadhai or deep pan, heat some ghee (clarified butter). Once the ghee is hot, add the cloves, bay leaf, cinnamon, and green cardamom. Let these whole spices release their aroma in the hot ghee, adding a wonderful fragrance to the khichudi. -
Roasting Nuts and Raisins:
Add the cashews and raisins to the kadhai, sautรฉing them until they are lightly golden. This adds a sweet and nutty flavor to the dish, complementing the rice and dal. -
Cooking the Rice and Dal:
Add the soaked rice and mung dal mixture to the pan. Stir them gently for about a minute, allowing the rice and dal to absorb the flavors of the spices and ghee. -
Adding Water and Spices:
Add water to the pan according to the consistency you prefer for your khichudi. For a softer, more porridge-like texture, add more water; for a grainier consistency, add less. Stir in the turmeric powder, sugar, nutmeg powder, and salt. These ingredients provide the perfect balance of sweetness and spice, enhancing the overall flavor of the dish. -
Simmering the Khichudi:
Cover the pan with a lid and cook the khichudi on low heat. Let it simmer for about 30 minutes or until the rice and dal are fully cooked and have absorbed the spices and sweetness. -
Serving the Mitha Khichudi:
Once cooked, remove the bay leaf and serve the Mitha Khichudi hot. It can be served as a sweet prasad during religious ceremonies or as part of a festive meal. You may choose to serve it with a side of meetha daali for extra sweetness.
Enjoy this traditional Indian dish as a comfort food during special occasions, or simply as a delicious treat to satisfy your sweet cravings!
This Mitha Khichudi is not just a dish; it’s a celebration of flavors that combines sweetness with savory spices, creating a perfect harmony. The recipe remains true to its roots, offering a glimpse into Indian culinary traditions while allowing for flexibility in serving it to suit various occasions and preferences.
